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Mix crumbled cookies with melted coconut oil
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Press them down into a cake tin and freeze for 30 minutes
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Blend silken tofu until smooth
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Then, boil it with sugar and agar powder
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Pour one-third of the tofu cream over the biscuit base
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Stir butterfly pea powder into the remaining tofu cream
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Then, pour it into the cake tin and chill until set
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You delicious blue cheesecake is ready!